MOISTURE SORPTION ISOTHERMS OF PECTINS

TSAMI, E; VAGENAS, GK; MARINOSKOURIS, D

dc.contributor.author	TSAMI, E	en
dc.contributor.author	VAGENAS, GK	en
dc.contributor.author	MARINOSKOURIS, D	en
dc.date.accessioned	2014-03-01T01:08:57Z
dc.date.available	2014-03-01T01:08:57Z
dc.date.issued	1992	en
dc.identifier.issn	0145-8892	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/10746
dc.subject	Sorption Isotherm	en
dc.subject.classification	Food Science & Technology	en
dc.title	MOISTURE SORPTION ISOTHERMS OF PECTINS	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1745-4549.1992.tb00197.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1745-4549.1992.tb00197.x	en
heal.language	English	en
heal.publicationDate	1992	en
heal.abstract	The water adsorption isotherms of LM and HM pectins and pectin gels (made from HM pectin with the addition of sugar) were determined at 25C, using the standard gravimetric method developed by the European Cooperation Project COST 90. The water-binding properties of these materials were studied through examination of the sorption data. The experimental curves were fitted to one three-parameter equation (GAB equation), eight two-parameter equations reported in the literature, and a two-parameter equation developed in this work. The GAB equation gave the best fitting; however, the results showed that it should not be used for the estimation of the monolayer moisture content.	en
heal.publisher	FOOD NUTRITION PRESS INC	en
heal.journalName	JOURNAL OF FOOD PROCESSING AND PRESERVATION	en
dc.identifier.doi	10.1111/j.1745-4549.1992.tb00197.x	en
dc.identifier.isi	ISI:A1992JN96100001	en
dc.identifier.volume	16	en
dc.identifier.issue	3	en
dc.identifier.spage	151	en
dc.identifier.epage	161	en